I love making these Hoisin Beef Noodles when I want something quick, satisfying, and packed with bold flavor. I combine tender slices of beef with crisp vegetables and coat everything in a rich hoisin sauce, then toss it all together with perfectly cooked noodles. It’s a comforting, savory dish that comes together fast and tastes better than takeout.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb (450g) beef sirloin or flank steak, thinly sliced
8 oz (225g) egg noodles or rice noodles
2 tablespoons vegetable oil
1 small onion, thinly sliced
2 garlic cloves, minced
1 red bell pepper, thinly sliced
1/2 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon chili flakes (optional)
1/4 cup chopped green onions (scallions)
1 tablespoon sesame seeds (optional)
Directions
I start by bringing a large pot of salted water to a boil and cooking the noodles according to the package instructions. Once they’re tender, I drain them and set them aside.
Next, I heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. I add the sliced beef in a single layer and cook it for about 2 to 3 minutes, stirring occasionally, until it’s browned and cooked through. I remove the beef from the skillet and set it aside.
In the same skillet, I add the remaining tablespoon of oil. I sauté the onion and garlic for about 2 minutes until fragrant. Then I add the red bell pepper and cook for another 2 to 3 minutes until it softens slightly but still has a bit of crunch.
In a small bowl, I whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, and chili flakes if I want a little heat.
I return the beef to the skillet with the vegetables and pour the sauce over everything. I stir well to coat all the ingredients evenly. Then I add the cooked noodles and gently toss everything together. I let it cook for another 1 to 2 minutes so everything is heated through and well combined.
Finally, I remove the skillet from the heat and garnish with chopped green onions and sesame seeds before serving.
Servings and timing
This recipe makes about 4 servings.
I usually spend about 10 minutes on prep time, especially slicing the beef and vegetables. The cooking time takes around 15 minutes. In total, I can have this dish ready in about 25 minutes.
Variations
I sometimes swap the beef for thinly sliced chicken or shrimp when I want something different. If I’m looking for a vegetarian version, I like to use tofu or extra mushrooms instead of meat.
I also enjoy adding more vegetables like broccoli, snap peas, carrots, or bok choy to boost the nutrition and texture. When I want extra spice, I stir in a bit of sriracha or add more chili flakes. For a slightly sweeter sauce, I mix in a small drizzle of honey.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I warm the noodles in a skillet over medium heat with a small splash of water to loosen the sauce. I can also microwave them in short intervals, stirring in between to ensure even heating.
I avoid overcooking during reheating so the beef stays tender and the noodles don’t become too soft.
FAQs
Can I use a different cut of beef?
I often use flank steak or sirloin because they stay tender when sliced thinly, but I can also use skirt steak or even leftover cooked steak as long as I slice it thin against the grain.
Can I make this dish ahead of time?
I can prepare the sauce and slice the vegetables in advance to save time. I prefer cooking everything fresh for the best texture, but leftovers still taste great the next day.
What type of noodles work best?
I like egg noodles for their rich texture, but rice noodles work just as well. I can even use spaghetti in a pinch if that’s what I have on hand.
How do I keep the beef tender?
I make sure to slice the beef thinly against the grain and cook it quickly over high heat. Overcooking can make it tough, so I remove it from the pan as soon as it’s done.
Can I make this gluten-free?
I can easily make this gluten-free by using rice noodles and substituting regular soy sauce with tamari or a gluten-free soy sauce. I also check that my hoisin sauce is gluten-free.
Conclusion
I love how these Hoisin Beef Noodles bring together bold flavors, tender beef, and colorful vegetables in one quick and satisfying meal. It’s a recipe I rely on when I want something comforting, easy, and full of flavor without spending hours in the kitchen. Once I make it, it quickly becomes a regular favorite in my meal rotation.
📖 Recipe:
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Hoisin Beef Noodles
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
These Hoisin Beef Noodles combine tender slices of beef, crisp vegetables, and perfectly cooked noodles tossed in a rich, savory hoisin sauce. A quick and satisfying meal that tastes better than takeout and comes together in under 30 minutes.
Ingredients
1 lb (450g) beef sirloin or flank steak, thinly sliced
8 oz (225g) egg noodles or rice noodles
2 tablespoons vegetable oil
1 small onion, thinly sliced
2 garlic cloves, minced
1 red bell pepper, thinly sliced
1/2 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon chili flakes (optional)
1/4 cup chopped green onions (scallions)
1 tablespoon sesame seeds (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the noodles according to package instructions. Drain and set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef in a single layer and cook for 2 to 3 minutes, stirring occasionally, until browned and cooked through. Remove from the skillet and set aside.
- Add the remaining tablespoon of oil to the same skillet. Sauté the onion and garlic for about 2 minutes until fragrant. Add the red bell pepper and cook for another 2 to 3 minutes until slightly softened but still crisp.
- In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, and chili flakes if using.
- Return the beef to the skillet with the vegetables and pour the sauce over the mixture. Stir well to coat evenly.
- Add the cooked noodles and gently toss everything together. Cook for 1 to 2 minutes until heated through and well combined.
- Remove from heat and garnish with chopped green onions and sesame seeds before serving.
Notes
Swap beef with chicken, shrimp, tofu, or mushrooms for variation.
Add vegetables like broccoli, snap peas, carrots, or bok choy for extra texture and nutrition.
For extra spice, add sriracha or additional chili flakes.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet with a splash of water or microwave in short intervals, stirring between each.
To make gluten-free, use rice noodles, gluten-free tamari, and gluten-free hoisin sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 14 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
